Description
Quick, easy, and healthy Asian chicken lettuce wraps made with ground chicken and a flavorful homemade sauce. These wraps are a delicious and fresh alternative to traditional meals, perfect for lunch or dinner, and packed with savory, sweet, and spicy notes that elevate the simple lettuce wrap into a satisfying dish.
Ingredients
For Lettuce Wraps Sauce
- 3 Tbsp Honey
- 1/4 tsp Salt
- 2 Tbsp Soy Sauce
- 1 Tbsp Ketchup
- 1 tsp White Vinegar
- 1.5 Tbsp Sriracha
- 2 Cloves Garlic, minced (or 1/2 tsp Garlic Powder)
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Oyster Sauce
- 1/4 Cup Chicken or Vegetable Stock
- 1 tsp Sugar
For Chicken Filling
- 1 Cup Ground Chicken
- 1 Small Onion, chopped
- 1 Inch Ginger, grated
- 4 Cloves Garlic, minced
- 2 Tbsp Vegetable or Sesame Oil
Extra Garnishes
- Sesame Seeds for garnish
- Spring Onion Greens, chopped
- Red Pepper Flakes
- Lettuce Leaves (such as butter lettuce or iceberg for sturdy cups)
Instructions
- Prepare the Sauce: In a bowl, combine honey, salt, soy sauce, ketchup, white vinegar, sriracha, minced garlic (or garlic powder), hoisin sauce, oyster sauce, chicken or vegetable stock, and sugar. Mix well until all ingredients are thoroughly blended.
- Sauté Aromatics: Heat vegetable or sesame oil in a wok or pan over medium-high heat. Add grated ginger, minced garlic, and chopped onion. Sauté until the onions become soft and fragrant, about 3-4 minutes.
- Cook Chicken: Add the ground chicken to the pan, stirring frequently to break it apart. Cook until the chicken is evenly cooked through and no longer pink, about 5-7 minutes.
- Add Sauce Mix: Pour the prepared sauce mixture over the cooked chicken in the pan. Stir well to combine.
- Simmer: Cook the chicken and sauce mixture, stirring occasionally, until the sauce thickens and coats the chicken well, and most of the liquid has evaporated, about 5-6 minutes.
- Final Touches: Mix in sesame seeds, chopped spring onion greens, and red pepper flakes to taste. Stir gently to incorporate them evenly into the chicken filling.
- Assemble Wraps: Lay out fresh lettuce leaves and spoon two to three tablespoons of the chicken mixture onto each leaf. Serve immediately as wraps.
Notes
- You can prepare the chicken filling ahead of time and refrigerate it for later use.
- Choose lettuce varieties with firm leaves to hold the filling better, such as butter lettuce or iceberg lettuce.
- For a gluten-free option, substitute hoisin sauce with a gluten-free version and use tamari or coconut aminos instead of soy sauce.
- Chicken breast or thigh meat can be used finely chopped instead of ground chicken.
- To thicken the sauce further, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while cooking the sauce.
- Optional additions include shredded cabbage, carrot sticks, celery, or bok choy for extra crunch and nutrition.
- You can also serve this chicken filling as a bowl over shredded lettuce or steamed rice as an alternative to wraps.
